Dough By Rachelle (Toronto, Ontario)
Assistant: Dawn Nita, Rachelle’s friend
Rachelle first began making donuts when she was just 10 years old. A graduate of George Brown College’s Baking and Pastry Arts Management Program, Rachelle describes her donut-making style as “classic, clean and precise.” She previously spent three years working with Jamie Kennedy and another two years at the Gidleigh Park Hotel in England, a two-time Michelin star recipient.
She has most recently been making and selling how own donuts for two years now, with her most impressive donut being “The Godfather,” an almond-amaretto filled donut topped with bourbon icing.